Andes Mint Mini Cheesecakes (Page 2 ) | March 17, 2025
Annonce:
Prepare the Crust:
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix chocolate cookie crumbs and melted butter until evenly combined.
Divide the mixture evenly among the liners, pressing firmly into the bottoms. Bake for 5 minutes, then cool.
Make the Cheesecake Filling:
In a mixing bowl, beat cream cheese and sugar until smooth.
Add sour cream, eggs, vanilla extract, and mint extract (if using). Beat until just combined—do not overmix.
Fold in the chopped Andes mints gently.
Assemble and Bake:
Divide the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full.
Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
Make the Ganache:
Heat the heavy cream in a small saucepan over medium heat until just simmering.
Pour the hot cream over the chocolate chips and chopped Andes mints in a bowl. Let sit for 2 minutes, then stir until smooth.
Let the ganache cool slightly before spooning or spreading it over the chilled cheesecakes.
Garnish and Serve:
Optionally top with whipped cream, extra chopped Andes mints, and mint leaves.
Remove the cupcake liners and serve chilled.
Advertisement:
White Chocolate Peppermint Pie: A Festive and Creamy Holiday Delight!
Grandmother’s Buttermilk Cornbread
Mini Pizzas with Homemade Dough and Sauce
Italian Cream-Filled Doughnuts
I thought my aunts’ special recipe was gone forever, but you know what? I finally found it, and it tastes even better!
Place 1 Roll Of Toilet Paper In The Closet And You Will Be Surprised By The Result
My grandkids love the movie, so needless to say they also love this dish!
RUSSIAN TEA BALLS: A Delicate Treat for Every Occasion
Dirty glass, have you ever tried this ingredient? You clean it in no time
